NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup eggplant

0.5 cup zucchini

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the eggplant, zucchini, red bell pepper, and yellow onion into uniform half-inch pieces.

• 3

  Heat the olive oil in a large oven-safe skillet over medium heat.

• 4

  Add the onion and eggplant to the skillet, sautéing for 4-5 minutes until they begin to soften.

• 5

  Stir in the zucchini, bell pepper, and minced garlic, cooking for another 3 minutes.

• 6

  Pour in the tomato puree, dried oregano, sea salt, and black pepper, stirring to combine the vegetables into a thick sauce.

• 7

  Season the chicken breast lightly with additional salt and pepper, then nestle it into the vegetable mixture in the skillet.

• 8

  Transfer the skillet to the oven and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and let the dish rest for 5 minutes before garnishing with freshly chopped basil.